Sundried Tomato, Spinach Tarts

Delight in Sundried Tomato, Spinach Tarts – a savoury sensation featuring Philadelphia. Easy to make, these tarts are bursting with flavour.

Total Time

30min

4.7

3 Ratings

Author: Philadelphia

Servings:

Ingredients

•

1/2 cup

Garlic & Herbs Cream Cheese

•

6 sheets

Phyllo Dough

•

1 Tbsp

Butter , melted

•

1 clove

Garlic

•

Sun-Dried Tomatoes , drained, chopped

•

2 cups

Fresh Baby Spinach

•

Eggs

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 180 °C/fan 170 °C/gas mark 4.

Grease a muffin tray tray with non-stick spray; set aside. Brush each Phyllo Dough (6 sheets) with Butter (1 Tbsp) , and stack them one on top of the other. Using a sharp knife, cut the sheets into 6 squares, and line each muffin cup, pushing gently down so the pastry touches the base and sides.

Place the Garlic (1 clove) , Garlic & Herbs Cream Cheese (1/2 cup) , Sun-Dried Tomatoes (18) , Fresh Baby Spinach (2 cups) , Eggs (4) , Salt (to taste) and Ground Black Pepper (to taste) in a blender. Pulse a few times, or until thoroughly combined.

Spoon the mixture into the filo cups and bake for 15-20 minutes, or until the pastry is golden and the filling is set. Allow to cool for 5 minutes before serving.

Nutrition Per Serving

CALORIES

188

FAT

10.5 g

PROTEIN

7.0 g

CARBS

17.1 g